Garden Zucchini Bread
- Ready In:
- 2hrs
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon baking soda
- 1 cup shredded zucchini
- 1⁄2 cup seeded diced Roma tomatoes
- 1⁄2 cup chopped scallion
- 1⁄2 cup minced fresh basil
- 1⁄2 cup shredded parmesan cheese (or Asiago, fontina, sharp cheddar)
- 1 cup buttermilk
- 2 eggs
- 3 tablespoons vegetable oil
- 1 tablespoon red wine vinegar or 1 tablespoon white wine vinegar
- sliced tomatoes (3 very thin slices)
directions
- Preheat oven to 325°.
- Coat a 9 x 5 inch loaf pan with nonstick spray.
- Combine flour, baking powder, salt, and baking soda in a large bowl.
- Add zucchini, 1/2 cup tomato, scallions, basil, and cheese; toss to combine.
- Whisk together buttermilk, eggs, oil, and vinegar in a second bowl.
- Fold buttermilk mixture into zucchini mixture just until moistened; batter will be thick.
- Scoop batter into prepared pan.
- Level top of batter and garnish with fresh tomato slices.
- Bake until a pick comes out clean, 70-75 minutes.
- Let bread cool 10 minutes, then turn out of pan and cool on rack 40 minutes more before slicing.
- *Good for making sandwiches .
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